Fuchsia Dunlop revisits her iconic Sichuanese cookbook after 20 years

Salt & Spine

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Fuchsia Dunlop revisits her iconic Sichuanese cookbook after 20 years

I think sometimes Westerners are a bit intimidated by Chinese cooking...But actually, Chinese home cooking is accessible."

Brian Hogan Stewart

Mar 17, 2020

This week, we're excited to welcome Fuchsia Dunlop to Salt + Spine, the podcast on stories behind cookbooks.

Fuchsia is the author of several award-winning cookbooks focused on Chinese cuisine, especially Sichuan cooking. Her Chinese home-cooking book, Every Grain of Rice: Simple Chinese Home Cooking, won a James Beard Award and her memoir, Shark's Fin and Sichuan Pepper: A Sweet-Sour Memoir of Eating in China, won the IACP's Jane Grigson Award.

Most recently, Fuchsia published The Food of Sichuan, an "essential update" of her 2003 Sichuanese deep-dive, Land of Plenty. With more than 70 new recipes, plus vivid travel and food photography, The Food of Sichuan builds on Fuchsia's repertoire and research.

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Salt & Spine

We tell the compelling stories behind cookbooks you won't get anywhere else. Featuring interviews with leading authors, we explore the art and craft of cookbooks, looking at both new and vintage cookbooks and the inspirations behind them … the compelling people who create them … and their impact on home cooks and the culinary world.

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